fbpx
7586 State Route 8, Brant Lake, NY 12815
+1 (518) 494-2406

Health & Nutrition

Through Four Generations and over 100 years of private ownership, Brant Lake Camp has always taken pride in being a place - "Where Sports Are Done Right"

      

 

 

 

 

At Brant Lake Camp, our goal is to care for all of our boys and to make sure that they are healthy and safe as well as provide good, nutritious and well-balanced meals that kids love. We are also well equipped to manage food allergies with our separate food preparation facilities for those who require it.  In addition, we provide a variety of options so that even the pickiest of eaters can have an enjoyable meal.

We maintain a “PEANUT/TREE NUT – FREE” policy throughout our camp which means we do not serve or offer any nuts or products that contain nuts or nut oil as an ingredient. This includes pistachios, almonds, pecans, coconuts, among others.

Brant Lake Camp maintains its own beautiful pine-paneled and freshly remodeled Health Center on campus with two separate examination rooms, medicine dispensary, private overnight rooms and two ward/play rooms. Each private room is equipped with a television and gaming to help the hours pass by more pleasantly. The Health Center also has its own kitchen and a private, enclosed outdoor dining area. Brant Lake Camp is also only a short distance from two other health centers in our local communities and a major hospital as well as specialists in Glens Falls. EMT support is stationed locally and BLC has its own full time EMT personnel on campus.

Our resident health staff consists of a doctor and four registered nurses who oversee the medical needs of our campers throughout the entire summer, including those with special problems such as allergies, chronic health issues and those requiring regular medication. If a boy is confined to the Health Center for more than 24 hours, or is receiving care for a special problem, the health staff will always consult with his parents about his status and care. We readily seek the assistance of the boy’s personal physician or one of the many fine specialists in our area with parental coordination.

Our staff also understands that youngsters away from home with a health problem often need a dose of extra “tender loving care”—and they always go the extra distance to make sure that all is right.

At Brant Lake Camp, our goal is to provide good, nutritious and well-balanced meals that kids love. And from what we hear and learn from our food surveys, we’re doing a pretty good job.

Our Chef Abu has been with us for over 30 years and is a favorite—making sure that all our campers are well taken care of.

We have fresh fruit available at every meal, a salad bar, vegetarian and pasta alternatives, fresh baked breads, cakes and cookies—and a whole lot more. Special diets and allergies are also closely monitored by our special needs chef and pantry manager who take care of these personalized needs. Importantly, we maintain a “Peanut/Nut-Free” policy throughout camp. (Please see below for more information on this policy and Special Diets.)

We serve most meals in our two newly remodeled and rustic, pine-paneled dining rooms located in center campus. Our lower dining room is for our Junior and Inter Campers, who eat at separate sittings and serves buffet style. Our upper dining room, with its new outdoor eating porch, is for our Senior campers. In both dining areas, we recently added a new audio system so now music adds to the fun towards the end of most meals—with most everyone, somewhat surprisingly, joining in on the singing and even dancing. We also have many outdoor meal occasions which the kids really enjoy including our all-camp BBQ’s and our Sunday cookouts at the lake. Our 5-year party and Awards Banquet (on the last night of camp) are also among our very special events.

We maintain a “PEANUT/TREE NUT – FREE” policy throughout our camp which means we do not serve or offer any nuts or products that contain nuts or nut oil as an ingredient. This includes pistachios, almonds, pecans, coconuts, among others.

Brant Lake Camp is highly equipped and prepared in caring for campers with special dietary needs, particularly those with food allergies, sensitivities and/or intolerances in addition to vegetarian and vegan diets. In support of this growing need, we have a second professional chef who is dedicated to preparing meals and snacks for those with special food needs. Importantly, we have a separate cooking and preparation area in the kitchen, as well as serving window, to help insure that food is not exposed to allergen contamination. In this way we can safely provide for those campers with Celiac disease, gluten-free needs, among others.

We maintain a “PEANUT/TREE NUT – FREE” policy throughout our camp which means we do not serve or offer any nuts or products that contain nuts or nut oil as an ingredient. This includes pistachios, almonds, pecans, coconuts, among others.

Furthermore, no peanut or tree nut products are permitted to be brought into camp or provided as gifts/treats during the summer. Products that contain nuts, or are produced on machinery/facilities that also process food and/or candy which contains nuts, are also not offered or permitted. We review food labels on a regular basis and will not serve food products where peanuts, tree nuts or sesame are noted. We also do not serve any shellfish.

Please be aware that while we maintain a very strict policy concerning the above items, take precautions to prevent contact with these allergens and are vigilant in our efforts, we cannot guarantee that campers with allergies will not come into contact with these foods while at camp. This is due to the fact that nuts and sesame are not always obvious ingredients in foods, are not always clearly labeled and that others entering camp may have in their possession.

Families with campers who have allergies are requested to review their particular case with us, complete the necessary dietary and health record forms and agree on a plan of action for the summer. Brant Lake Camp, as part of it’s on-going education efforts, will work with its staff as well as other campers and parents to make them aware of the risks involved with allergens and insure that they adhere to our strict policy at all times, including the monitoring of all campers during out-of-camp trips.

Other food allergies and food related health issues are readily dealt with on an individual case basis including gluten sensitivity and lactose intolerance. Brant Lake Camp regularly stocks rice milk, Silk soy milk, as well as whole, 1%, fat free milk and 1% chocolate milk and will stock Lactaid milk as needed. Lactaid tablets are also available and can be given at meals and snack time.

Epi pens, in addition to being available in the Health Center, are kept in our dining room, all bunk areas, the waterfront, center campus/office and Arts & Crafts. Epi pen training is also conducted for many key staff throughout camp and for kitchen personnel.

While “picky” eaters present problems for most food service operations with a somewhat fixed menu, we do provide options at each meal and address specific camper needs on an individual basis before the start of the summer. For example, there is always pasta available (plain or with a sauce) as well as vegetarian options at both lunch and dinner. Additionally, a sandwich table with a variety of cold cuts and special breads is always offered as an alternative at lunch, and a full salad bar is available at both lunch and dinner which includes a variety of mixed greens, tomatoes, cottage cheese, tuna, fruit and pasta salad, etc.

Lastly, certain accommodations can be made for boys on special or restricted diets involving the storing and serving of some special food items for their use only.

References are available from our group of special diet need camper families upon request.

Breakfast

  • Orange Juice
  • Milk (skim, 1-2%, whole, soy, chocolate)
  • Hot chocolate
  • Hot cereal
  • Cold cereal variety
  • Fresh fruit
  • Yogurt
__________________________________________________
  • Pancakes (plain, blueberry, banana)
  • Scrambled and fried eggs; home fries
  • Cheese omelets
  • Belgian waffles
  • French toast
  • Donuts and Pastries
  • Bagels and cream Cheese

Lunch

  • Soup
  • Deli-style cold cuts sandwich bar
  • Salad Bar
  • Tuna salad
  • Pasta salad
  • Hot pasta/vegetarian alternative
  • Soy Nut Butter and Jelly
  • Fresh fruit
  • Apple Juice or fruit punch
  • Ice cream/ices or cookies
___________________________________________________
  • Grilled cheese
  • Chicken nuggets, tenders or "buffalo" wings
  • Philly cheese steak subs
  • Hamburgers and French fries
  • Hot dogs and baked beans
  • Pizza
  • Tacos
  • Burritos
  • Macaroni and cheese
  • Cold cut subs
  • Chicken breast sandwiches

Dinner

  • Salad bar and bread/rolls
  • Vegetables; potatoes, pasta or rice
  • Fresh fruit
  • Pasta/Vegetarian alternative
  • Dessert
____________________________________________________
  • Turkey with stuffing
  • Spaghetti & meatballs
  • Grilled steak
  • BBQ chicken
  • International theme foods
  • - Chinese
  • - Mexican
  • - Italian
  • Mediterranean stir fry
  • Baked Lasagna and Ziti